In a 4 quart sauce pot, on medium-high heat, bring milk to boil and add 1 teaspoon salt. Whisk in polenta or grits. Cook and stir constantly about 5 - 7 minutes until polenta starts to pull away from the sides of the pot. Add Organic Chili & Cilantro Dip, cream, goat cheese and black pepper. Stir until smooth. Add hot water, if needed, a little at a time while stirring, until you reach a smooth, creamy consistency. Serve immediately.